WEBVTT GET NICE TEXTURE, DELICIOUS.PERFECT.BEN: WHAT IS NEXT?CHEF: A SIMPLWILDRICEPILAF.WHAT THEY DO IS THEY GO OUT ANDCANOES AND THEY HAVE THEIRPADDLES AND THEY BRING ONE OFTHE ARMS OF THE RICE AND THEYFALLS.BEN: IN WISCONSIN?CHEF RIGHT HERE IN WISCONSIN,GORGEOUS RICE.AND THAT WE HAVE CARROTS, CELERYAND ONION.WE HAVE MUSHROOMS WE WILL ABUSEAND TH ALSO, KIND OF THE OTHERMAIN INGREDIENT IS SAUSAGE.BEN: HAVE TO HAVE SAUSAGE.CHEF: THIS IS THE BEST INMILWAUKEE AND THIS IS MADE GLOROSO'S, SO ITALIAN SAUSAGE.MELINDA: I LOVE IT.CHEF: THOSE OF THE CARROTS ANDONIONS, SO WE WOULD DO AN EASYDICE ON THIS.MELINDA: THE COLORS OF THECARROTS YOU DON'T OFTEN SEE BUTTHEY ARE IN THE GROCERY STORE.CHEF YOU CAN GET RAINBOWCARROTS AND THEY'RE JUSTDIFFERENT VARIETIES, A THEYOBVIOUSLY DISLIKE CARROTS BUTTHEY HAVE DIFFERENT FLAVORS.THE PURPLE ONES ARE SWEETER, ANDTHEY WILL ADD COLOR AND NICETEXTURE AND DIFFERENT FLAVOR,WHICH IS GOOD.THE MUSHROOMS ARE FROM MUSHROOMMIKE.MELINDA: THEY ARE BEAUTIFUL.CHEF: A CUSTOMER AT AROUND TWO,SO IT COULD THE BOTTOMS OFFBECAUSE THEY ARE MORE FIRM.BUT WE DO THE SAY THEY WILLDEHYDRATE THEM AND PUT THEM INTTHE CHICKEN STOCK OR GRIND THEMINTO POWDER TO MAKE MUSHROOMPASTA.BEN: READY.MELINDA: WE WILL GRAB THESAUSAGE, HERE WE GO.CHEF: READY TO PUT IT TOGETHER.WE GOING TO HAVE TO FINISH IT INTHE OVEN.WHAT WE WANT TO DO I START UP-- I WILL USE A LITTLE OLIVEOIL.BEN: THE INDUSTRIAL SIZE PANTHERE.CHEF: YES.ALSO SOME BUTTER.AGAIN, WE HAVE GOT A HOT PANREADY TO GO, WHEN WE PREHEATEDIT.MELINDA: NICE.CHEF: OK, SO WE WILPUT THAT INTHERE.MELINDA: SO COLORFUL.CHEF: AND THEN SOME OF THEMUSHROOM.MELINDA: AND YOU SLICE THEMPRETTHICK CHEF: THEY WILLSHRINK DOWN A LITTLE.AND THERE MAY HAVE A SEPARATEPAN. TO PUT THE SAUSAGE INTO,SO WE HAVE THE LITTLE PIECE ANDCONCISE IN THAT.BE DOESN'T MATTER WHICH KINDCAN YOU USE?YOU HAVE A CAST-IRON.CHEF:THIS IS CAST-IRON BECAUSEIT IS THE ORIGINAL NONSTICK.AND IT IS ALSO PREHEATED.WE WILL LET THAT COOK A LITTLEBIT.WE WENT TO KIND OF TOSS ITSLIGHTLY, DOESN'T HAVE CAP ANYCOLOR BECAUSE IT WILL GO IN THEOVEN SO IT WILL FINISH COOKINGTHAT.I WILL PUT THE RICE BEING ANDTHAT WILL START TO WARMING UP ALITTLE BIT.WE WILL POST IT IN T PAN,WHICH WILL ALLOW THE FACT TO GETINTO IT EVENLY.JUST A LITTLE BIT OF A TOAST.MELINDA: AND THAT COASTA RICEHAS ALL THE DELICIOUS FLAVOR.CHEF: I USED THE BACK OF M HANDTO MAKE SURE WE ARE WARMING IT.AGAIN, EVENLY, SOTHAT IT WILLABSORB INTO IT.AND THEN A LITTLE BIT OF STOCK,JUST POUR IT INTO THE PAN.BEN: YOU WANT THAT HOT?CHEF: YES.MELINDA: REALLY HOT.THIS IS WHEN THE RICE ISCOOKING.CHEF: IT IS COOKING RIGHT HERE.THIS IS WHERE WE WILL TRANSFERIT INTO A BAKING PAN.MELINDA: OK.IT WASN'T ON THE STOVE FOR VERYLONG.CHEF: IT DOESN'T NEED TO BE, YOUJUST COULDN'T GET OFF.-- CRICKET OFF.THE STOCK WILL BE A LITTLE BITDIFFERENT AND WE WILL HAVE THATIN THE RECIPE.AND THEN I HAVE THIPARCHMENTPAPER AGAIN AND FOIL, JUST LIKEFOR THE CHESTNUTS, AND WE WILLDROP THAT AROUND.AND THAT WE WILL POCKET INTO THEOVEN.